- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. salmon Repeat Violation.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets. sushi reachin cooler
- Critical. Hot water supply not maintained during peak periods. hot water at sushi bar does not come on. employee states it takes about 4 minutes
- Critical. No handwashing sign provided at a handsink used by food employees. sushi bar sink
- Critical. Identity of food or food product misrepresented. crab on menu in volcano roll and several other dishes are imitation according to employee and not indicated on menu by asterick Repeat Violation.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 2/9/11.
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12/08/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. salmon
- Critical. Violation: 02-06-1 Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. milk and salad dressings in walkin cooler
- Critical. Violation: 02-27-1 Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical. Violation: 52-01-1 Identity of food or food product misrepresented. menu lists crab meat and imitation crab is used at sushi counter per manager Todd
- Critical. Violation: 53B-06-1 Employees not informed of acceptable sanitary practices. sushi employee using bare hands with ready to eat food; chef not aware of sanitizer used in wiping cloth buckets
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08/09/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. salmon
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. milk and salad dressings in walkin cooler
- Critical. Working containers of food removed from original container not identified by common name. yellow,blue and white bins
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. sushi chef Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. bowl in yellow bin
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. rice bin
- Observed employee with ineffective hair restraint. female employee on cookline chopping limes
- Wet wiping cloth not stored in sanitizing solution between uses. sushi cutting board
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue. delfield 2 door reachin cooler
- Critical. No handwashing sign provided at a handsink used by food employees. bar handwash sink
- Critical. Observed small flying insects in bar area. by entrance to bar
- Critical. Observed unlabeled spray bottle. on shelf above reachin coolers/prep line at cookline
- No plan review submitted and renovations completed. new sushi bar in front of dining room This violation must be corrected by : 8/3/10.
- Critical. Identity of food or food product misrepresented. menu lists crab meat and imitation crab is used at sushi counter per manager Todd
- Critical. Identity of food or food product misrepresented. whitefish stated in sushi menu is actually snapper as per manager Todd
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. during beginning of inspection
- Critical. Employees not informed of acceptable sanitary practices. sushi employee using bare hands with ready to eat food; chef not aware of sanitizer used in wiping cloth buckets
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6/2/2010 | Routine - Food | Warning Issued |
- Critical. Observed torn packages/bags of food exposing the contents to contamination. flour
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. lemons Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets. by fryers
- Critical. Observed buildup of slime on soda dispensing nozzles. bar Repeat Violation.
- Floors not maintained smooth and durable. by reachin cooler and steam machine
- Observed grease accumulated under cooking equipment. between fryers and burner stove
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11/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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